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These soft, buttery banana chocolate chip squares turn those spotty bananas into an amazing snack that sits right between chewy blondie and fluffy banana bread. With gooey chocolate bits scattered throughout, these treats never last long when company's around.
I created these squares when my little girl wanted "something new" with our browning fruit. Now we bring them to every potluck because they're always grabbed first from the dessert spread.
Ingredients
- Unsalted butter gives these bars their rich, melt-in-your-mouth goodness
- All purpose flour forms the soft, just-right base
- Baking powder adds subtle lift without making them too fluffy
- Salt brings out every flavor, particularly the chocolate bits
- Light brown sugar adds dampness and hints of caramel that work magic with banana
- Egg holds everything together while adding needed structure
- Ripe bananas grab the brownest ones for maximum sweetness and punch
- Vanilla extract boosts both the banana and chocolate tastes
- Mini chocolate chips spread through the whole batch so you get chocolate in every nibble
How To Make Chocolate Chip Banana Bars
- Get Your Pan Ready
- Put parchment in an 8x8 inch pan with edges hanging over two sides so you can lift bars out later. This keeps them from sticking and makes cleanup a breeze.
- Warm The Butter
- Pop butter in the microwave for around 1 minute till it's all melted, then let it sit for 10 to 15 minutes. Going with melted instead of creamed butter makes these denser and more like blondies.
- Blend Dry Stuff
- Stir flour, baking powder and salt together in another bowl. This spreads the rising agent evenly so everything puffs up right.
- Mix Wet Stuff
- Stir the cooled melted butter with brown sugar until smooth. Then add the egg, mashed bananas and vanilla, mixing until blended. Don't worry if it looks a bit lumpy, that's totally fine.
- Make Your Batter
- Slowly fold dry stuff into wet stuff, half at a time, just until mixed. Don't stir too much or you'll end up with tough bars instead of tender ones.
- Drop In Chocolate
- Mix in most of the mini chocolate chips but save some for the top. The tiny chips make sure you get chocolate throughout the whole thing.
- Bake It Right
- Smooth the mix into your ready pan, sprinkle with leftover chips and bake for 30 to 35 minutes. Look for firm, golden edges while the middle should be just set.
- Let Them Rest
- Let the bars cool completely in the pan before lifting out with the parchment and cutting. This waiting time helps flavors come together and lets the texture settle.
We love eating these while they're still a bit warm with a dollop of vanilla ice cream on top. My boy once said they're "way better than birthday cake" which is the biggest compliment any sweet can get in our home.
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Choosing Amazing Bananas
For knockout flavor, go for really ripe bananas covered with brown spots. These super-ripe fruits are much sweeter with stronger banana taste that makes these bars so good. If your bananas aren't spotty enough yet, stick them in a paper bag with an apple for a couple days to speed things up. The natural gas from the apple will work wonders.
Smart Swaps
These bars are super flexible and can be changed to match what you like. You can use a 1 to 1 gluten free flour mix instead of regular flour if you need to. Try dark chocolate chunks instead of mini chips for bigger chocolate punch. Throw in 1/2 cup of chopped walnuts or pecans for some crunch and nutty flavor. For a beach-inspired twist, mix in 1/3 cup of coconut flakes with the chocolate chips.
Keeping Them Fresh
These banana bars stay nice and moist when stored right. Keep them in a sealed container at room temp for up to 4 days. For longer freshness, put them in the fridge for up to a week, but let them warm up before eating for the best texture. To save them longer, wrap single pieces in plastic, put them in a freezer bag, and freeze. Just let them sit out for about an hour before you want to eat them.
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Frequently Asked Questions
- → Can I use large chocolate chips instead of mini ones?
Of course! Regular-sized chips can replace mini ones in the same amounts. While mini chips spread more evenly, larger chips still work fine. Just be gentle if you're adding extras on top.
- → How ripe should the bananas be for these bars?
Go for very ripe bananas with plenty of brown speckles or almost fully brown peels. These add extra sweetness and bold banana flavor to your bars.
- → Can this recipe be doubled?
Yes! Just double everything and use a 9x13 inch pan. You might need an extra 5-10 minutes to bake, but check with a toothpick to make sure the center is cooked through.
- → Can I freeze these banana bars?
Totally! Once they've cooled, wrap each bar in plastic and store in an airtight container or freezer bag for up to one month. Thaw on the counter for an hour before eating.
- → How will I know when they're done baking?
They're ready when the edges look firm and have pulled slightly away from the pan. A toothpick poked in the center should come out clean or with tiny crumbs—just not wet batter.
- → Can I mix in nuts or other ingredients?
Absolutely! Toss in 1/2 cup of chopped nuts, like walnuts or pecans, or even some shredded coconut. Just don't crowd the batter, or the texture might change.